Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale

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Cilantro Pesto: 

2 cups cilantro leaves

2 tablespoons pumpkin seeds

2 cloves garlic

3 tablespoons fresh lime juice

1/2 cup olive oil

1/4 cup freshly grated parmesan cheese

Salt and pepper

White Bean Broth:

6 cups fish stock

2 ancho chiles, soaked, seeded and julienned

1 cup cooked white beans

3 shallots, roasted, peeled and sliced thinly

1 tablespoon honey

Salt and pepper

Salmon:

Four 6 ounce salmon fillets

Olive oil

Salt and pepper

Sauteed Kale:

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons olive oil 

2 cloves garlic, finely sliced 

1/2 cup vegetable stock or water 

Salt and pepper 

Salt and pepper

2 tablespoons red wine vinegar